Well I finally got around to smoking the Arm roast I started a thread on a few days ago. I decided to throw it in a marinate instead putting it in salt. I mixed up some sea salt, pepper, garlic & onion powder, accent, dill, olive oil & balsamic vinaigrette and threw it in a zip lock bag for around 5.5 hours. I fired up my A-Maze-N-Smoker with some peach and cold smoked the roast for 1.5 hours then turned the heat on in my propane smoker and smoked it until an internal temp of 127. The smoker was around 250 and it took around 1.5 hours to get it up to 127 internal temp. I lit both ends of the A Maze N Smoker and then when I turned the heat on I lit the center of it as well and then the dust burned up really quick. The roast was good but not what I was hoping for. I picked the wrong cut of meat. I wanted to get something like a prime rib but that wasn't the case. Don't get me wrong it tasted great but it just wasn't what I was hoping for. Next time I will get a better cut of meat. I also threw some Salt in the smoker but that is still going so I don' t know how that tastes yet. Here is the Qview. The Marinade You can see the salt is on the top. I was getting hungry so I had to have a snack of garlic stuffed olives. I love these things. All done. As you can see its not the best cut of meat. Plated with some grilling beans and wild rice chicken salad from the store. Like I said it was good but not what I was looking for. Would I eat it again? Heck yes. Would I cook it again? Probably would get a better cut of meat. Thanks for looking.